Baker’s Crust Artisan Kitchen

At Baker's Crust, we have been lovingly and carefully preparing food for our Hampton Roads and RVA friends and neighbors for over 20 years. We believe that to truly eat well and be happy, you need to start with quality ingredients. That's why our chefs start every day baking 19 varieties of delicious bread using a thirty year old natural starter and zero preservatives. We also make our own mozzarella cheese, roast our own tomatoes, grow our own basil on a hydroponic farm and toss our Farm to Fork salads with specialty oils and vinegars.

Baker’s Crust Mission: Eat Well. Be Happy.

Our History:
Baker’s Crust opened its doors in October of 1993, in a 3000 square foot storefront, located in Hilltop North Shopping Center, about 3 miles away from the oceanfront in Virginia Beach. It has evolved from a self-service, 36-seat sandwich and breakfast spot to a full service restaurant, servicing breakfast, lunch and dinner, seven days a week. At the heart of the business was the hearth-baked, European style artisan breads. Everything, including the breads pastries and desserts, were made from scratch.

We opened a second location in the Ghent section of Norfolk in 1995, and a third to follow on Cary Street in Richmond in 1998. The original location baked all of the breads, pastries and desserts for all three locations. To keep up with the demand, we opened a 4,600 square foot central production facility about 5 miles away from the original location. In 2003, we opened a location in the Short Pump Mall in Richmond. In 2008, we opened a Baker’s Crust in the Greenbrier area of Chesapeake. And our fifth company-owned restaurant opened in the New Town area of Williamsburg in 2009.